What really shined were the fresh Pico de Gallo, sour cream and an absolutely yummy, smoky adobo crema which were served along with it. The quesadillas included a generous share of shrimp and gooey cheese, all wrapped in a flour tortilla with a perfectly crispy crust.
DREDGE IRVINGTON VA MAC
My husband and I started our dinner with appetizers: the shrimp quesadilla and the pimento mac and cheese. “It makes it a whole different experience, ” Byrd said.
DREDGE IRVINGTON VA FULL
In addition to a full bar, Dredge offers a pretty extensive selection of craft cocktails, beer and wines from all over, chosen to complement the food menu’s flavors. “I want people to step out of their comfort zone and try something different.” That could certainly be said of menu items like tater tot nachos or the fried oysters and waffles.īyrd loves to talk about combining food and flavors, especially when it comes to beverage pairings. When asked to pick a favorite, Byrd simply can’t. There are also non-seafood options like Jamaican jerk chicken or roasted Cuban pork. The resulting menu mix includes the fried Rappahannock Oyster tacos that created his food truck following alongside grilled mahi-mahi and jambalaya. Sister Kasey and her husband Russell Haynie run Black Sheep Farm in Lively, which provides much of the fresh, local produce and beef for the popular Dredge Burger. That means incorporating food and flavors and the farm- and boat-to-table philosophy of using the freshest local ingredients whenever possible. “I built the menu from what I missed in the Keys,” Byrd said. Meaningful touches in the restaurant decor include a portrait of The Dixie, a deadrise that belonged to his waterman stepfather, which hangs opposite of a mural depicting Byrd diving among the Caribbean sea life he grew to love during his time in Key West. The restaurant continues to be a family enterprise, with Byrd’s mother, wife and sisters all playing vital roles in front of the house, kitchen and office. “I’ve got my blood, sweat and tears into this,” he said, as does much of his family. But the important things, namely the personal connections, have remained. Online ordering and a rebuilt patio were a response to COVID-19, but the food truck that started it all, now sits idle, a casualty of Dredge’s popularity and perhaps Byrd’s status as a new father. Now three years later, a few things have changed. Blackened mahi-mahi is the perfect way to sample island flavors. Chef and owner Bryan Byrd has built a loyal following, not to mention a collection of awards, since he opened the restaurant in his Irvington hometown back in 2019. No sooner did the door at Dredge unlock and the open flag go up that hungry diners started filing in on a rainy Wednesday evening.
There is something to be said about a restaurant that has people lining up the moment it opens and especially so when it happens outside of a weekend rush.
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